Oh soup, where have you been all my life? Seriously, I have never made this much soup in my life but now that I’m on this kick I just don’t want to stop!
When I’m roaming around for recipes, the first two stops I make are allrecipes.com (gotta love a recipe that’s reviewed) and simplyrecipes.com. There are no ratings at Simply Recipes but there are lots of reader comments and I’ve made enough of her recipes to feel confident that she knows what she’s talking about!
So when I went looking for a red pepper soup recipe, I went there first and found this recipe for Roasted Red Pepper Potato soup … it looked simple, without a lot of ingredients to crowd the red pepper flavor, but with the added heartiness of the potato. I knew it would be a winner and oh, it did not disappoint.
4 red bell peppers, roasted and roughly chopped
1 medium yellow onion, peeled and diced (about 1 cup)
1 large russet potato, peeled and diced (about 1 1/2 cups)
3 cloves garlic
4 cups vegetable stock
1/4 cup milk
3 tbsp butter
Cayenne, salt, and pepper to taste
Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and saute for 2-3 minutes, stirring occasionally. Add the potatoes and cook another 1-2 minutes. Add the garlic and peppers. Stir well and cook for 2 minutes.
Add the stock, stir, and bring to a simmer. Cook over medium heat until potatoes are soft.
Puree the soup until very smooth. I use an immersion blender but you can also use a blender or food processor (in batches, if necessary).
Over low heat, add cream, stir well, and taste. Add cayenne, salt, and pepper to taste.
(Garnished here with feta… yumm!)